Taco Loaded Baked Potatoes (Printable Version)
Crispy baked potatoes topped with spiced taco meat, cheese, avocado, tomatoes and salsa for a hearty Tex-Mex meal.
# Ingredient List:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Taco Meat
02 - 1 pound ground beef or ground turkey or plant-based crumbles
03 - 1 tablespoon olive oil
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning
07 - 1/3 cup water
08 - Salt and black pepper, to taste
→ Toppings
09 - 1 cup shredded cheddar cheese or Mexican blend cheese
10 - 1 cup cherry tomatoes, diced
11 - 1/2 cup sour cream
12 - 1/2 cup sliced black olives
13 - 1/4 cup chopped fresh cilantro
14 - 1 avocado, diced
15 - 2 green onions, sliced
16 - Salsa or hot sauce, to taste
# How to Make:
01 - Preheat oven to 400°F. Prick each potato several times with a fork, lightly coat with olive oil, season with salt, and place directly on the oven rack. Bake for 60 to 70 minutes until skins are crisp and flesh is tender.
02 - While potatoes are baking, heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 2 to 3 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if necessary.
04 - Sprinkle taco seasoning over meat, add water, and stir to combine. Simmer for 3 to 4 minutes until the sauce thickens. Adjust seasoning with salt and black pepper as needed.
05 - Once potatoes are done, remove from oven and let cool until safe to handle. Cut each potato lengthwise and gently fluff the insides with a fork.
06 - Fill each potato with a generous portion of taco meat. Top with shredded cheese, cherry tomatoes, sour cream, sliced black olives, avocado, green onions, and fresh cilantro. Add salsa or hot sauce to taste.
07 - Present immediately, allowing diners to further customize toppings as desired.
# Expert Tips:
01 -
- Your favorite taco toppings get cozied up inside a hot, fluffy potato—nobody can argue with that brilliance.
- Anything-goes customization: everyone gets their own perfect combo and not a single grumble at the table.
02 -
- Don’t rush the potato baking—undercooked potatoes squash the whole vibe and are nearly impossible to salvage.
- Seasoning the inside of the hot potato with a pinch of salt before the toppings makes every bite that much better.
03 -
- Bake potatoes directly on the oven rack for that perfect crisp skin—skip the foil, trust me.
- Stir a spoonful of the pan juices from the taco meat into the potato before topping for extra savory magic.